Monday, July 12, 2010

Move Over, Hamburger Helper!

Back in my pregan days, I used to buy boxes of Hamburger Helper and mix in veggie burger crumbles in place of the meat. That was dinner. These days, I can't imagine eating a supper centered around instant cheese powder from a box (except for those Road's End Organics vegan mac & cheeses meals ... those are pretty tasty in a pinch). But no worries .... I can still have my Cheesy Burger Mac:

This homemade version of the comfort food classic will be included in my cookbook. The little cheesy chunks peeking out is Daiya cheddar shreds, an optional but delicious ingredient. The sauce is super cheesy without the addition of packaged vegan cheese, but I believe everything is better with a little Daiya. I used quinoa pasta this time because I adore that stuff, but whole wheat elbow macaroni would work too.

I served my burger mac with Caramelized Brussels Pecan Saute:

Another cookbook tester that I've featured on the blog several times. I've been tweaking the recipe, looking for the best way to cook the sprouts all the way through while still achieving that sexy caramelized effect. I've finally nailed it. Yea!

By the way, Tasha at Voracious Vegan is giving away one of those fancy new-fangled TofuXpress tofu presses. Head to her blog for details.

When is your cookbook coming out??? I cannot wait. I grew up in the Midwest and so many of the comfort foods you adapt are familiar to me. Yep, what can I say, mom and dad turned to hamburger helper a lot in my youth. Two young parents raising four little girls and working full-time...it was a go to meal. I want to try YOURS! LOL

My mom used to make us Cheeseburger Hamburger Helper all the time and I've often thought about veganizing it for the occasional treat. You beat me to it! Can't wait to try this recipe (and all the others that look so fabulous) when your cookbook is released!

I too believe everything's better with a little Daiya, but they don't sell in the UK! Still, the dish looks pretty awesome and I'll bet a sprinkling of cheezly would taste good too. Can't wait for the recipe/book!

My name is Bianca ...

About Me

I'm a 9-year vegan, 19-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.